60ml ( cup) chutney + 60ml ( cup) tomato sauce + 60ml ( cup) soy sauce + 10ml (2 tsp) mustard + 2 cloves garlic, crushed + 5cm piece of root ginger, peeled and grated + Zest and juice of 2oranges + 2kg fresh or smoked pork spare ribs

Place the chutney, tomato sauce, soy sauce, mustard, garlic, ginger, orange zest and juice in a bowl and stir until well combined. Place the ribs in a dish and pour over the marinade. Leave to marinate for at least 1 hour, preferably overnight, in the fridge. Preheat the oven to 190ºC and bake the ribs in the marinade for 30-40 minutes, turning halfway through. If you prefer to braai the ribs, remove them from the marinade and braai over hot coals for about 10 minutes per side, basting with marinade. Serve with baked potatoes and coleslaw. Serves 4-6